Camping and woodcraft - Scoutmastercg.com

344 CAMPING AND WOODCRAFTpudding-pan that will go inside the kettle,well andgood. Put three or four pebbles in the bottom ofthe kettle for the pan to rest on, so the dough willnot burn.A shifty camper can make bread in almost anything. I have even baked beans to perfection in 9thin, soldered lard-pail, by first encasing it in clay.Baking in the Ashes.— Build a good fire on alevel bit of ground. When it has burned to coalsand the ground has thoroughly heated, rake aw^aythe embers, lightly drop the loaf on the hot earth,pat it smooth, rake the embers back over the loaf(some hot ashes first), and let it bake until nodough will adhere to a sliver thrust to the centerof the loaf. This is the Australian damper. Ashcakes are similarly baked (see page 352). Dirty?No it isn't; try it.Baking in a Frying-pan.— Grease or flour a frying-panand put a flat cake of biscuit-dough in it.Rake some embers out in front of the fire and putpan on them just long enough to form a little cruston bottom of loaf. Then remove frorri embers, and,with a short forked stick, the stub of which willenter hole in end of handle, prop pan up before fireat such angle that top of loaf will be exposed to heat.Tu^n loaf now and then, both sidewise and upsidedown. When firm enough to keep its shape, removeit, prop it by itself before the fire to finishbaking, and go on with a fresh loaf. A tin platemay be used in place of the frying-pan.If you have in your kit a shallow pudding-panof the right size, invert it over the dough in the panand heap embers on top ; or a second frying-pan canbe used in the same way. Another way, with onepan and no cover, is described by Kathrene Pinkerton:" Make a rich, moist baking-powder biscuit dough,using double the amount of lard. The dough should beso thin it can be smoothed with a knife. Heat a little lardin a frying-pan and pour in the dough. A bannockshould never be baked in less than twenty-five minutes.